We Americans love our french fries. We adore them for their crunchy exterior, moist interior and golden brown color. Operators love them for their low food cost and ease of preparation. For these reasons, french fries are a side dish workhorse on most foodservice menus. Yield One common mistake operators make is purchasing the least expensive fries, assuming that low pound price translates into low cost per serving. However, the cost-per-pound is just one factor that influences ...
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